16 oz (480 g) small red potatoes
1 cup (240 ml) plain nonfat yogurt (or mayonnaise, if you prefer)*
1/4 cup (60 ml) whole grain mustard
1/4 cup (60 ml) seasoned rice vinegar
1/2 cup (120 ml) diced red onion
1/2 cup (120 ml) diced celery
fresh ground pepper
4 tablespoon fresh dill
Boil potatoes in lightly salted water until tender. Set aside to cool. Cut the potatoes into quarters. Mix yogurt* and the rest of the ingredients together. Add the potatoes. Chill. Garnish with sprigs of dill.
*NOTE:
When I made this, I used 1/2 cup yogurt and 1/2 cup mayonnaise